Macaroni and cheese with roasted butternut squash
Chatelaine
Roberto Caruso
This indulgent, triple-tested macaroni and cheese recipe incorporates butternut squash for deeper flavour and a healthy infusion of vitamins.
Ingredients
-
3 cups
peeled, finely diced
butternut squash
, about 400 g
-
1 tsp
olive oil
-
2 cups
dry elbow macaroni
pasta
-
2 tbsp
butter
-
1/4 cup
all-purpose
flour
-
2 1/2 cups
2%
milk
-
1 tsp
Dijon
mustard
-
1/4 tsp
salt
-
1/8 tsp
cayenne pepper
, optional
-
1 cup
grated white
cheddar
, preferably aged
-
1 cup
grated light
mozzarella
-
1/2 cup
grated
gruyère
-
1/3 cup
panko
bread crumbs
Instructions
- Position racks in centre and top third of oven. Preheat to 400F. Toss squash with oil on a baking sheet. Bake in centre of oven until tender, stirring halfway through, 16 to 18 min. Remove to a rack. Preheat broiler to 500F.
- Cook pasta in a large pot of boiling water, following package directions but omitting salt, until al dente, 7 to 8 min. Drain.
- Melt butter in a medium saucepan over medium. Whisk in flour. Mixture will be dry and very lumpy. Gradually whisk in milk, Dijon, salt and cayenne. Stir until mixture comes to a boil, 5 to 7 min. Remove pan from heat and stir in pasta, cheese and squash until just coated. Do not melt cheese. Transfer to an 8-inch- square baking dish or 6 individual ovensafe dishes. Sprinkle panko over pasta.
- Broil until top is golden, 2 to 3 min. Serve macaroni and cheese immediately.
Chatelaine Quickies: Macaroni and cheese with roasted butternut squash
Nutrition (per serving)
- Calories
- 425,
- Protein
- 21 g,
- Carbohydrates
- 41 g,
- Fat
- 20 g,
- Fibre
- 2 g,
- Sodium
- 454 mg.